Meyer Lemon Hummus with Seeded Pita Chips

It’s hard not to love Meyer lemons. Their floral skin and sweet-tart juice make them so much better than the standard lemon. It’s citrus season in northern California, and Meyer lemons are in every market. Meghan and I both have Meyer lemon trees in our back yards too, so we always end up using them in our recipes when lemon zest or juice is needed. This hummus comes together in minutes with the help of a food processor. If you don’t have one, you can make a similar version with a hand-held beater. The pita chips are simple too, and the seeds make them feel especially healthy. We used a combination of white and whole wheat pitas when making our chips because the two-tone chips look prettier, and because whole wheat is good for you!

Active Time: 45 minutesMakes about 3 cups of hummus and 1 large bowl of chips

*Nigella seeds are common in Indian and Middle Eastern cuisines and give the chips an added punch of flavor, similar to cumin. If you can’t find nigella seeds, substitute black sesame seeds instead. They won’t offer the same flavor, but they will make the chips look good.

Preparation

Meyer Lemon Hummus

Heat a large sauté pan over medium heat. Add ¼ cup olive oil and shallots. Cook, stirring occasionally, until soft. Add the white wine, scraping up any brown bits from the bottom of the pan. Sauté for another 8 to 10 minutes over low heat until shallots are deep golden brown. Cool slightly, then transfer the caramelized shallots to the food processor. Add the remaining ingredients and blend until creamy. If using a hand-help beater, whip ingredients in a bowl until creamy.

Seeded Pita Chips

Preheat the oven to 400° F.Mix the seeds together in a small bowl and set aside. Cut the pitas into 2 disks, and then stack them. Cut the disks into 6 wedges each and place the wedges on a parchment paper or foil lined baking sheet. You will need about 4 baking sheets to make all of the chips. Drizzle each sheet of pitas with ¼ cup olive oil, ½ teaspoon salt and ¼ teaspoon pepper. Bake the pitas for 6 to 8 minutes, or until lightly golden at the edges but still a little bit soft. Drizzle each sheet with 2 tablespoons honey, and then sprinkle the seed mixture evenly over the pitas – you will use about 2 tablespoons per baking sheet. Bake for another 4 to 6 minutes, or until the chips are golden brown and crispy. Cool before transferring to a serving platter.